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| Turkey Saltimbocca |
Ingredients
1 boneless skinless turkey breast [about 1 1/2 lb. total]
Coarse salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
24 fresh sage leaves
4 slices bacon, cut crosswise into thin strips
1/3 cup dry white wine [Sauvignon Blanc or Pinot Grigio]
1 cup chicken stock
Method
If the tender is still attached to the turkey breast, remove them and reserve for
another use. Cover the breast with plastic wrap and pound with a smooth meat
mallet [or a heavy sauté pan] until evenly 1/2 inch thick; season with salt and
pepper.
Heat the olive oil and 1 tablespoon of the butter in a large sauté pan over
medium-high heat. When the butter is foaming, set the breast in the pan and sear
without moving until golden brown, 3 to 4 minutes Flip the breast and cook until
firm to the touch and cooked through, about another 3 minutes; transfer to a
platter. Add the sage leaves and bacon to the pan and cook until crisp. Transfer to
a plate lined with paper towels.
Pour the fat from the pan, set the pan over high heat, and add the wine. Boil,
scraping up any browned bits from the bottom of the pan with a wooden spoon,
until the wine is almost completely reduced. Add the stock and boil until it’s
reduced by half, about 3 minutes. Return the turkey to the pan, stir in the remaining
tablespoon butter, and cook for 1 minute to heat through.
Remove the turkey from the pan; pool the sauce onto a serving platter. Cut the
turkey on the bias and set atop the sauce. Garnish with the fried sage and bacon.
This dish practically screams for Mashed Potatoes
1 boneless skinless turkey breast [about 1 1/2 lb. total]
Coarse salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
24 fresh sage leaves
4 slices bacon, cut crosswise into thin strips
1/3 cup dry white wine [Sauvignon Blanc or Pinot Grigio]
1 cup chicken stock
Method
If the tender is still attached to the turkey breast, remove them and reserve for
another use. Cover the breast with plastic wrap and pound with a smooth meat
mallet [or a heavy sauté pan] until evenly 1/2 inch thick; season with salt and
pepper.
Heat the olive oil and 1 tablespoon of the butter in a large sauté pan over
medium-high heat. When the butter is foaming, set the breast in the pan and sear
without moving until golden brown, 3 to 4 minutes Flip the breast and cook until
firm to the touch and cooked through, about another 3 minutes; transfer to a
platter. Add the sage leaves and bacon to the pan and cook until crisp. Transfer to
a plate lined with paper towels.
Pour the fat from the pan, set the pan over high heat, and add the wine. Boil,
scraping up any browned bits from the bottom of the pan with a wooden spoon,
until the wine is almost completely reduced. Add the stock and boil until it’s
reduced by half, about 3 minutes. Return the turkey to the pan, stir in the remaining
tablespoon butter, and cook for 1 minute to heat through.
Remove the turkey from the pan; pool the sauce onto a serving platter. Cut the
turkey on the bias and set atop the sauce. Garnish with the fried sage and bacon.
This dish practically screams for Mashed Potatoes
